Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain and set aside to cool completely.

In a mason jar, combine extra virgin olive oil, red wine vinegar, oregano, salt, and pepper. Secure the lid and shake vigorously until emulsified.

In a large mixing bowl, combine the cooled fusilli, diced salami, provolone, fresh mozzarella, sliced olives, and basil. Gently fold in the artichokes and roasted peppers.

Pour the vinaigrette over the salad mixture and toss until everything is evenly coated.

Transfer the salad to a serving platter and sprinkle with additional grated Parmigiano Reggiano before serving.